Girl Got Glow owner Abbey Saunders, from Alrewas, set up this business after the birth of her daughter. It helps women get fit and reach their own personal fitness and wellness goals via online help.

Abbey said: “After a lot of research I realised that there was a lack of online personal trainers and programmes marketed towards women who maybe hadn’t exercised for a while. Girl Got Glow offers an alternative to slimming clubs and potentially unsustainable fitness plans.

“I offer online personal training which, although personalised, is all delivered via an app, making it a cheaper option to seeing a personal trainer."

The service can offer everything from meal plans and recipes to personalised workouts and ongoing support.

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Put all the first 10 ingredients into a food processor and whizz into a thick paste.

Take a spoonful of the mixture out of the food processor and roll it into a ball before putting it aside on a plate. Repeat until all the mixture has been used.

Mix some flour with a glug of almond milk until you have a thick, smooth, batter-like consistency.

Dip one falafel ball in the batter at a time before rolling it in the panko breadcrumbs. Set aside until you have finished all of the falafel.

You can deep fry the balls until the crust is golden brown and really crispy or bake them in the oven at 180 degrees. If you deep fry be sure to drain off any excess oil onto kitchen paper before serving.

Serve immediately with hummus and a crisp salad.

Crispy Falafel Balls

THAI RICE AND TOFU BOWL

I love food in bowls and I love crispy tofu. Adding red cabbage along with your other favourite stir-fry veg means it’s easy to bump up your five a day.

You will need:

Jasmine rice (you can use microwave rice)

400g can coconut milk

50g Massaman curry paste

2-3 tbsp natural peanut butter

Juice of 1/2 a lime

1-2 tbs rice wine vinegar

1 1/2 tbs Tamari sauce

Firm tofu, drained and cubed

1 tsp sugar

Coconut oil

Dried chilli flakes

Grated carrots

Bean sprouts

Sliced red cabbage

Coriander

Sesame seeds

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Drain the tofu for as long as you can. To do this place the tofu block between two plates and pop something heavy on the top plate such as a bottle of water or a couple of cans of beans. This will gently squeeze any excess liquid from the tofu and make it much easier to get it nice and crispy. Once you have drained it, slice into cubes.